- 36 fresh oysters on the shell, reserve juice
- 1/2 pound [227 g] fresh mushrooms, quartered
- 8 tablespoons [120 ml] butter
- 4 tablespoons [60 ml] flour
- 2 to 3 drops finely minced garlic
- 1 large bunch green onions, finely chopped
- 1/4 cup [60 ml] celery, finely chopped
- 1/4 cup [60 ml] parsley, finely chopped
- 1/3 cup [80 ml] dry sherry
- bread crumbs
- Garlic salt
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- Drain oysters; reserving juices.
- In a frypan, brown mushrooms in 2 tablespoons [30 ml] butter; reserve.
- In an other frypan, melt 5 tablespoons [75 ml] butter; add flour and cook over low heat, stirring, until mixture is golden brown.
- Add green onions, celery, parsley, garlic and sherry.
- Mix well.
- Add oysters, mushrooms and a little of the juice; simmer over low heat for a few minutes, until oysters start to curl.
- Arrange mixture into 6 oven-proof individual buttered dishes or shells.
- Sprinkle with bread crums and dot with butter.
- Bake in a 350°F [180°C] oven for approximately 15 minutes.
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